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Tuna-Chiladas
1 can (10 3/4 oz.) condensed
cream of chicken soup
1/2 cup dairy sour cream
1 can (4 1/2 oz.) chopped green chilies
2 Tbsp. margarine or butter
1/2 cup chopped onion
1 tsp. ground cumin or chili powder
2 cans (12 oz. each) Chicken of the Sea®
Chunk Light or Solid White Tuna, drained
and flaked
10 (7 inch) flour tortillas
1 cup (4 oz.) shredded cheddar or cheddar/jack
cheese
Chopped fresh parsley
Combine soup, sour cream and chilies; set
aside. In medium saucepan, sauté
onion and cumin in melted margarine until
onion is tender. Stir in 1/2 cup soup mixture
and tuna. Spread about 1/3 cup tuna mixture
along center of each tortilla; roll up tortillas
and place seam side down in greased 13"
x 9" baking pan. Spread remaining soup
mixture over tortillas. Cover pan with foil
and bake at 400¡ F for 20 minutes;
uncover and sprinkle with cheese. Bake uncovered
5 to 10 additional minutes until cheese
melts. Garnish with parsley. Makes 5 servings.
PREP TIME: 20 minutes
COOK TIME: 15 to 20 minutes
Source: ©1999 Chicken of the Sea International
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